<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>$500.00 Fudge</title>
      <categories>
        <cat>Fudge</cat>
        <cat>Candy</cat>
        <cat>Chocolate</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing-div>
        <title>DIANE ABERNATHY MNFH58A</title>
        <ing>
          <amt>
            <qty>4 1/2</qty>
            <unit>cups</unit></amt>
          <item>Sugar</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>large</unit></amt>
          <item>Can evaporated milk</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>cup</unit></amt>
          <item>Butter</item></ing>
        <ing>
          <amt>
            <qty>18</qty>
            <unit>ounces</unit></amt>
          <item>Chocolate chips</item></ing>
        <ing>
          <amt>
            <qty>3</qty>
            <unit>tablespoons</unit></amt>
          <item>Vanilla</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Dash salt</item></ing></ing-div></ingredients>
    <directions>
      <step>  Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
  constantly. Use large stainless steel pot; remove from heat. Add butter,
  chocolate chips, vanilla, and dash of salt
  
  Stit until mixed. Pour into buttered pan.  Let stand 6 hours before
  cutting.  Will keep a long time in cookie tin or a sealed container in a
  cool place.
  
  * The original recipe calls for 1/2 lb butter, but I find that the butter
  "pools" on top of the finished fudge. I only use 12 T of butter and my
  fudge turns out fine!
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
</step></directions></recipe></recipeml>
